externalize thinking into environment
In the kitchen, this means small habits like always putting the mixing spoon in the same place so they know where to find it next time; immediately wiping a knife clean after using it so it’s ready for the next cut; or laying out the ingredients in the order they’ll be used so that they serve as placeholders. Chefs use mise en place—a philosophy and mindset embodied in a set of practical techniques—as their “external brain.”1 It gives them a way to externalize their thinking into their environment and automate the repetitive parts of cooking so they can focus completely on the creative parts.
Link:: Building a Second Brain Book
мышление должно происходить во вне, но в данном случае речь идёт не о процессах вслух, а о том как построено твоё ок